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Recipes
Slow-Cooker Barbecue Ribs
By LynnWelch
Mix brown sugar, salt and pepper; rub mixture onto ribs, coating both sides
- 1/4 1/4 1/4 cup packed brown sugar
- 1 1 1 teaspoon salt
- 1/2 1/2 1/2 teaspoon pepper
- 3 1/2 3 1/2 1/2 lb pork loin back ribs
- 1 1 1 medium onion, sliced
- 1/2 1/2 1/2 cup cola carbonated beverage
- 1 1/2 1 1/2 1/2 cups barbecue sauce
Easy Chicken Enchiladas
By LynnWelch
Poached chicken breast keeps this dish on the lighter side, but if youre short on time, substitute rotisserie chi...
- Kosher salt and black pepper
- 2 (6-oz) boneless skinless chicken breasts
- 1 tablespoon(s) olive oil
- 1 onion, chopped
- 1 poblano or green bell pepper, thinly sliced crosswise
- 1 cup(s) fresh or frozen corn kernels
- 1/4 cup(s) lowfat sour cream
- 1/2 cup(s) fresh cilantro, chopped
- 4 ounce(s) Muenster or Jack cheese, shredded (1 cup)
- 1 cup(s) mild salsa verde (green salsa)
- 8 (6-in.) corn tortillas, microwaved on high until pliable
Salad in a Jar
By LynnWelch
THE ARRANGEMENT From BOTTOM to TOP: Dressing Shredded carrots Cherry tomatoes Sunflower seeds Hard boiled eggs Bab...
- Suggestions:
- Dressing (always on bottom)
- Shredded carrots
- Cherry tomatoes
- Sunflower seeds
- Hard boiled eggs
- Baby spinach
- Other suggestions:
- Red onion
- Cucumbers
- Radishes
- Peppers
Cran-Raspberry Cosmopolitan
By LynnWelch
Instructions: Rub the rims of 2 martini glasses with a lime wedge, and then dip each rim into a saucer of red sand...
- 1 lime wedge
- Red sanding sugar
- 3 ounces Vodka
- 3 ounce Cran-Raspberry Juice
- 1 ounce Triple Sec
- 1 ounce lime juice
- 1 teaspoon grenadine
Peppermint Patty Brownies
By LynnWelch
Instructions: Preheat oven to 350 degrees
- 1 cup (2 sticks) unsalted butter, cut up
- 1 bag (10 ounces) dark chocolate chips
- 1 cup granulated sugar
- 4 large eggs
- 1 1/4 cup all-purpose flour
- 1 bag (12 ounces) York dark chocolate covered peppermint patties, unwrapped
BLT Soufflé Frittata
By LynnWelch
Preheat oven to 375°F. Bake bacon on a slotted pan to crisp, 12-14 minutes
- 8 slices bacon
- 8 large eggs
- 1 teaspoon dry mustard, 1/3 palmful
- 1 teaspoon Herbes de Provence
- 1/2 teaspoon granulated garlic
- Salt and pepper
- 2 tablespoons grated Parmigiano-Reggiano
- 1/4 cup grated Gruyère
- 1 tablespoon olive oil
- 2 leeks, cut into half moons then cleaned and dried
- 2 tablespoons butter
- 12 to 14 cherry tomatoes, halved
Corn Casserole
By LynnWelch
Preheat oven to 350 degrees F
- 1 (15 1/4-ounce) can whole kernel corn, drained
- 1 (14 3/4-ounce) can cream-style corn
- 1 (8-ounce) package corn muffin mix (recommended: Jiffy)
- 1 cup sour cream
- 1/2 stick butter, melted
- 1 to 1 1/2 cups shredded Cheddar
Brussels Sprouts Salad
By LynnWelch
From Kelly Ripka
- 1 cup chopped walnuts
- 1/4 cup EVOO
- 2 lb Brussels Sprouts, trimmed and thinly sliced
- 1/2 cup shallots, finely chopped
- Pinch of nutmeg
- 1 t chopped fresh thyme
- Salt and pepper
- 3/4 cup dried cherries
- 1 15oz can of chick peas drained and rinsed
- Garnish with grated Pecorino cheese
Cinnamon Sugar Pecans
By LynnWelch
from Aggie Culp
- 1 lb pecan halves
- 1 egg white
- 1 T water
- ___________________
- 3/4 to 1 cup sugar
- 1 t salt
- 1 t cinnamon
Buttery Spritz cookie - gluten/dairy free
By LynnWelch
1. Preheat oven to 375 degrees
- 1 1/2 cups dairy-free, soy-free vegetable shortening
- 1 cup sugar
- 1 teaspoon double-acting baking powder
- 1 egg
- 1 teaspoon vanilla extract
- 3 1/2 cups gluten-free cookie flour mix (see sidebar)
- 3/4 teaspoon xanthan gum
- 1/4 teaspoon salt
- Decorative sugars, optional